What do you do when your hard boiled eggs won’t peel but you really want a deviled egg? You make keto deviled egg salad, duh! This easy, fool proof, and zero carb snack is perfect for your keto lunch box or summer bbq!
This recipe was originally posted on 7/13/2017.
What’s more annoying than boiling a carton of eggs only to have them not peel?
If you’re the one responsible for the deviled eggs at a party or Thanksgiving, this can be detrimental.
Of course, there may be times your jonesing for some [keto] deviled eggs but just don’t want to go through the hassle of preparing them.
That is where I find myself 95% of the time.
Love deviled eggs. Don’t love making them.
And I’m sorry (not really) but the vinegar and baking soda tricks don’t work.
Personally, I always use my Instant Pot to make hard boiled eggs for my keto egg recipes but I know some of you don’t have an Instant Pot and stick to the old fashioned method.
(P.S., if you’re not using an Instant Pot, you’re missing out on my cookbook and the prettiest hard boiled eggs ever!)
So, what do you do when you have a dozen hard boiled eggs that are all choppy and ugly?
I can tell you: you make yourself some keto egg salad!
But not just any egg salad. No, you need to make southern deviled egg salad!
Keto Deviled Egg Salad Is Going To Be Your New Favorite Keto Lunch
And here’s why:
- 1000 times easier to make than deviled eggs
- Easier to store in your refrigerator (i.e. no weird storage containers required)
- No worrying about pretty peeled eggs
- Dairy free
- Zero carb (you can eat this on an egg fast)
- Lunch box friendly
- Perfect for a crowd
Making Your Own Southern Deviled Egg Salad
Like I have said about 10 times already, this keto egg recipe couldn’t be any easier since you don’t have to worry about the eggs lookin’ good.
After you’ve boiled your eggs by your preferred method (I’m totally an Instant Pot lover), the rest takes about 5 minutes.
You’ll add your egg yolks, mayonnaise, apple cider vinegar, and dijon mustard to a small bowl, mix it up, add the relish and chopped egg whites, and voilá…deviled egg salad!
I like to use an immersion blender to get a smooth and creamy “filling” but you can totally use a fork too, it just may be a bit on the lumpy side.
I top mine with some paprika for color, and chives if I have them on hand, because that’s just what we do in the South.
How To Eat This Keto Egg Salad
With a fork. Just kidding. Or am I?
I’m not kidding, by the way, but there are also several other ways you can enjoy this zero carb and dairy free keto egg recipe.
Here are a few of my favorite vessels for dipping and snacking:
- Sliced radishes
- Celery sticks
- Carrot sticks (don’t even worry about those carbs, they’re carrots)
- Lettuce cups
- Low carb tortilla (wrap it up with some lettuce, tomato, and a slice of bacon for a BLTw/ES)
- Trader Joe’s Crisp Bread (these little low carb “crackers” are worth the drive to your closest TJ’s)
- Cheese Whisps or similar
- Crispy bacon strips
- Rolled up on a slice of ham or turkey
Where To Serve This Southern Style Deviled Egg Salad
When you’re attending a social gathering where the hostess has asked you to bring a dish to share, do you feel pressure to bring something unique or are you supposed to bring “your signature dish”?
I like to share dishes that will make my non-keto friends and family be intrigued about keto.
This recipe is definitely one of those “wow, this is keto?” type of recipes.
Whether you’re heading to a church potluck, a summer cookout, or a Bachelor viewing party, this dairy free egg salad will please a crowd.
It’s also a great idea for a keto lunch box. Since there’s no dairy, you don’t really have to worry about it spoiling quickly (just be mindful of the mayo and egg).
No matter how you serve or eat your southern deviled egg salad, I’m sure it’s going to quickly become a favorite!
Southern Deviled Egg Salad (keto, zero carb, dairy free)
- 5 hard boiled eggs cooled and peeled
- 1/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 teaspoon apple cider vinegar
- 3 teaspoons sugar free sweet relish
- 1/4 teaspoon paprika + more for garnish
- chives for garnish, if desired
- Slice eggs in half. Seperate whites and yolks.
- Add the egg yolks, mayonnaise, dijon mustard, and vinegar to a small bowl. Use a fork or immersion blender to combine until smooth.
- Add the relish and paprika, stir.
- Chop the egg whites and add them to the bowl. Stir to combine.
- Garnish with more paprkia, and chives if using, if desired.
- Store in an air tight container, in the refigerator, up to 1 week.